基于顶空-固相微萃取-气相色谱-质谱结合相对气味活度值分析贮藏预制薄荷炸排骨的风味变化
王佳丽, 黄忠民, 雷萌萌, 岳凤丽, 付赛雅, 崔旭东, 潘治利
Flavor changes of prefabricated mint fried pork ribs were analyzed based on headspace-solid-phase microextraction-gas chromatography-mass spectrometry combined with relative odor activity values
WANG Jiali, HUANG Zhongmin, LEI Mengmeng, YUE Fengli, FU Saiya, CUI Xudong, PAN Zhili
食品与发酵工业
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2026, (12): 383
-391
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DOI: 10.13995/j.cnki.11-1802/ts.044384
